Grilled nicoise tuna steaks
Tuna is a great filling fish and olives are brilliant to cook with, as they are high in flavour and good fats and low in carbs and calories. Serve this with a salad for a light lunch.
My tip: Take tomatoes out of the fridge for a couple of hours before eating as they are always so much more delicious when eaten at room temperature!
Serves 4
Ingredients
4 x 200g tuna steaks200g cherry tomatoes 100g green olives, pitted 100g black olives, pitted ½ a red onion, very finely sliced2 tbsp capers 4 tbsp extra virgin olive oil Juice of 1 lemon 1 clove garlic, crushedHandful of fresh parsley, choppedHandful of fresh basil, chopped
Method
Ideally for this dish you need a non-stick griddle pan.
Begin by putting the tuna steak into a shallow bowl and adding 2 tablespoons of olive oil, half of the lemon juice and freshly ground black pepper. Coat the steaks using your hands and set fish aside for 30 minutes or so.
Next slice the olives up and cut the tomatoes into quarters. Pop them into a large bowl along with the capers and sliced red onion. Add the other 2 tablespoons of olive oil, and the other half of the lemon juice and the chopped herbs, stir well and set aside.
Next pre-heat the griddle pan on your hob. When it is smoking hot, place the steaks on the pan. To cook them so they are still rare in the middle, will take about two minutes on each side for tuna steaks that are about an inch thick. Take them off the heat to cook the second side, as there will be enough residual heat left in the pan.
Serve the tuna steaks piled high with the nicoise salad mixture
Remember ~ just have 1 portion. YOUR portion size is the size of your hand with fingers together. Anything outside this size needs to be salad, vegetables or fruit only.